Like a taco bowl, but bigger, this cornbread taco bake features a cheesy cornbread topping layered over a savory casserole of taco-seasoned ground beef, corn and peppers. Also like tacos, this casserole can be easily customized.

Ingredients

• 1-1/2 pounds ground beef
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1/2 cup chopped green pepper
• 1 envelope taco seasoning
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 can (2.8 ounces) french-fried onions, divided
• 1/3 cup shredded cheddar cheese

Directions

1. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish.
2. Prepare cornbread mix according to package directions for cornbread. Stir in half the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
3. Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.